Cooked a tri-tip in my sous vide setup today. Six hours at 133F and then about 5-6 minutes a side on the BBQ at medium. This is my fourth at home with my own setup but first in my new smaller tub. The meat was about as tender as a filet which is huge since tri-tip is almost always tough.

What is cool is I can control it from my phone. A couple times now I have been at work and received a notification that the water is up to temp. My mom figured out how to use it and raids my stash of vacuum sealed tri-tips.

I got the vacuum sealer from Costco and use their brand bags. I have heard of people using Ziploc bags and trying to get as much air out as possible. I like toys though so I had to buy the whole setup.